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1
Open up the crescent rolls and carefully lay out the whole sheet without tearing them apart.
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2
With a rolling pin, roll them out until they are one large rectangular sheet.
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3
Lightly spray the bottom of a deep, square baking pan and press the sheet down onto the bottom and slightly up the sides.
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4
Set aside.
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5
In a large saucepan, boil potatoes over high heat in salted water until a fork jabbed into them passes through them easily.
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6
Don't overcook them, though, as it will make your potatoes very watery and tasteless.
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7
Drain them and return them to the pan.
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8
Add 1/4 c butter, garlic, and grated onion and stir until the garlic and onion are translucent and have coated the potatoes.
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9
Add the milk and beat with a hand-mixer until you have lumpy mashed potatoes.
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10
Add salt and pepper to taste, and then spread over the dough in the baking dish.
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11
Set aside.
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12
In a skillet, saute the sausage, breaking it up and browning.
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13
When it's browned, remove from the skillet with a slotted spoon and set aside.
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14
Lower the heat to medium-low and add the cream, salt and pepper, stirring to pull up all the browned bits on the bottom of the skillet.
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15
Once it begins to thicken, add the cooked sausage to the skillet and stir.
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16
Remove from heat and set aside.
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17
In a large microwave-safe bowl, whisk together the eggs until they are well beaten.
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18
Drop 2 tbs butter into the middle of the bowl, cover tightly with plastic wrap, and cook in the microwave for 2 minutes.
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19
Peel back the plastic wrap and stir, scraping the cooked egg away from the side and stirring well.
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20
Re-cover and cook 2 more minutes.
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21
Peel back the plastic and stir.
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22
Repeat this process until the eggs are cooked and very fluffy.
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23
Remove from the microwave and stir up with a fork, breaking the eggs up into bite-sized chunks.
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24
Spoon the eggs over the mashed potatoes in an even layer.
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25
Spoon the sausage gravy over the eggs.
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26
Sprinkle the cheese over the whole dish and bake at 350 degrees for about 30 minutes.
